The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage

Autor:	Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Food Research International. 169:112864
ISSN:	0963-9969
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::10003c05b59bf89f6ef41910b5ac83bc https://doi.org/10.1016/j.foodres.2023.112864 Zobrazit plný text záznamu Full Text from ScienceDirect